My favourite peanut butter is the freshly ground kind from the grinder at the health food store. But I recently read that conventional peanuts are usually grown as rotation crops with soy–one of the biggest pesticide loaded crops of all. That got me a bit paranoid about conventional peanuts. The only problem is that bulk organic peanut butter is $12 something per kilo–more than double the price of conventional.
Luckily the bulk organic roasted peanuts are only $8 something. While still expensive, it’s cheaper, but now I have to grind it myself.
My first attempt at making my own peanut butter, I just chucked the peanuts into my food processor and ground away until I thought it was done. Unfortunately I didn’t process long enough and the texture was gritty and wouldn’t spread on crackers or bread.
For my next attempt, after doing some reading on the internet, I tried adding 1 tsp of oil per cup of roasted peanuts. I used some olive oil and some coconut oil (which is a liquid now since it’s heated up here!). I also decided to process it longer.
And it worked! At first, the blades were clearly chopping the nuts into tiny pieces, and it sounded like it. Soon, however, it started sounding smoother, and a ball of stuff formed inside the machine. That was the point at which I stopped last time. This time I let it keep going. Soon, I could see a smooth creamy layer forming at the bottom of the food processor. I let it keep going and shortly the whole bowl was full of creamy peanut butter.
It’s pretty tasty, and certainly spreadable. While it’s a bit more work, I’m planning on sticking with the organic. And now that the peanut butter has worked, I might try my own almond butter too!